Cajun-Spiced Memphis Fusion Ribs
Memphis technique meets Louisiana heat with cayenne, garlic, and onion powder infusion.
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Ingredients
- 2 racks Baby back pork ribs
- 3 tablespoons Cajun seasoning blend
- 1/2 cup Brown sugar
- 1 teaspoon Cayenne pepper
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1/4 cup Apple cider vinegar
- 2 tablespoons Yellow mustard
- 1 tablespoon Smoked paprika
- 1 teaspoon Liquid smoke(optional)
Instructions
- 1
Preheat your oven to 300°F (150°C) and line a large baking sheet with heavy-duty aluminum foil.
- 2
Remove the silver skin membrane from the back of the ribs using a paper towel for grip to ensure maximum spice penetration.
- 3
In a small bowl, whisk together the brown sugar, Cajun seasoning, cayenne, garlic powder, onion powder, and smoked paprika.
- 4
Brush both sides of the ribs with a thin layer of yellow mustard and liquid smoke to act as a binder for the dry rub.
- 5
Generously coat the ribs with the spice mixture, pressing it firmly into the meat to create a thick Memphis-style crust.
- 6
Place the ribs on the foil, pour the apple cider vinegar into the bottom of the pan (not over the ribs), and seal tightly with another layer of foil.
- 7
Bake for 2.5 to 3 hours until the meat is tender and has pulled back about half an inch from the bone ends.
- 8
Carefully open the foil and broil the ribs on high for 3-5 minutes to caramelize the sugars and crisp the Cajun crust.
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